Recipe of the Month
Standing Walrus

Hasselback Potatoes

I have a small oven, and if I've got a roast in it, there's no room for anything else. Needless to say, I've never tried making these before. Now that I've figured out how to prep them ahead of time, incorporate my "Original Recipe" Blacken, and put them in the oven while the roast is resting, I'll be making them a LOT more often because they're amazingly good and something different from the many routine methods for cooking potatoes.

The potatoes shown in the instructions are really not the best potatoes to use for this recipe. I used them because I had them around. I've since made them again, and used Baking Potatoes (Russets), and the end result was a potato that held together better, and had a more potato taste, after it was cooked.

You'll find that these are easy to do, and make a great presentation. On top of that, they're Soooo good. Kick them up by adding some crumpled bacon, or my Butt Kickin' Blacken, "SteakHouse Blend" to the top of the buttered potato.



  • 1 Stick Butter, divided
  • 4 Medium Russet Potatoes
  • Kosher Salt, as needed
  • Vegetable Oil, as needed
  • 1/2 Cup Seasoned Bread Crumbs
  • 1/2 Cup Parmesan Cheese, Not Fresh
  • 2 Teaspoons Butt Kickin' Blacken, "SteakHouse Blend" to taste

  • Aluminum Foil
  • 2 Pencils or Hardwood Dowels
  • 4 Tablespoons Sour Cream
  • 2 Tablespoons Chives

1. Put the butter in a small pot over low heat to melt.

Pre-heat the oven to 450 degrees.
Hasselback Potatoes Picture
2. Wash the potatoes, then dry them well.

Start by slicing a thin layer from one side of the potato. This will allow the potato to sit flat, and not roll around while you're slicing it.
Hasselback Potatoes Picture
3. Lay the dowels on your cutting board, place a potato between them, and begin slicing a little smaller than 1/4" slices. The dowels, or pencils, will keep the knife from cutting all the way through the potato.
Hasselback Potatoes Picture
4. Cover a sheet pan with aluminum foil, then place the potatoes on top. Coat the potatoes with vegetable oil, and sprinkle a little Kosher Salt on top. Don't use too much salt because the parmesan cheese is salty.

Bake at 450 for 30 minutes, or, until the potatoes are soft.
Hasselback Potatoes Picture
5. Mix up the bread crumbs, parmesan cheese, and Butt Kickin' Blacken. I've found that using 2 tablespoons or "Original Recipe" gave a nice little kick to the finished product, But, if you're serving to guests, I would probably only use the 2 teaspoons.
Hasselback Potatoes Picture
6. Add about 4 tablespoons of melted butter, and mix it all together. I use a whisk to do this.
Hasselback Potatoes Picture
7. Separate the slices a little, being careful not to break them. And fill with a little of the bread crumb mixture.
Hasselback Potatoes Picture
8. Cover the potatoes with the rest of the bread crumb mixture, and drizzle a little more butter on top.

If you're serving these for a group, you get this far in the recipe up to 2 - 3 hours ahead of time. Just cover them with the aluminum foil and set aside until you're ready to finish them off.
Hasselback Potatoes Picture
9. Place the potatoes back in the 450 degree oven, uncovered.

The final bake is 10 minutes, if they're still warm, and 15 minutes if you prepped them earlier in the day.
10. To Serve: Drizzle with the last of the butter, or they'll be dry, and plate with a dollop of sour cream and chives on top, and maybe some crumbled bacon.



Feedback is GREAT!

 I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
Just send me a note:
thecapn@capnrons.com